Begin by preparing your meat: cut your meat into large chunks or cubes (about 1-2 inches thick). Place inside a large bowl.

To prepare your pineapple: Cut your pineapple vertically in half to remove the core. Cut the core into chunks and set aside. Cut the remaining pineapple into chunks about the same size as the meat. Place into a separate bowl and refrigerate.

Mix together the coconut milk, thai curry paste, lime juice, and pineapple core. Pour over the meat and make sure most of the pieces are completely submerged into the marinade.

Marinade for at least 5 hours, up to 24, turning occasionally.

Heat up your grill, and skew the meat creating a pattern. Reserve the marinade

Sprinkle kabobs with half of the cilantro, and place onto grill.

While meat is cooking, place marinade into a small saucepan. Heat to a boil, and let boil for at least 2 minutes. Set aside.

Grill the meat for 8-12 minutes (depending on how well you like your meat cooked), and be sure to turn the pieces of meat so they are evenly seared.

Remove from heat, drizzle with marinade and serve over greens or with rice or quinoa. I love to pair this with my Coconut Lime Quinoa.